Skip to content Skip to Menu KAL Accessibility Statement
In Spanish

Pastry Revolution 43

Write a review
| Ask a question
Regular price $29.95

Shipping calculated at checkout

This item is in stock and will ship promptly.

Published four times a year in Spain, Pastry Revolution is like Art Culinaire for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.

Issue #43 is all about dairy products. It features the work of chefs such as Jordi Roca of El Celler de Can Roca in Girona; Yann Duytsche of Dolç in Barcelona; Magnus Nilsson of the lamentably shuttered Fäviken in Sweden; Pierre Hermé of the renowned Parisian pastry shops; Fabrizio Fiorani of Bulgari in Tokyo; Thomas Raquel of Le Bernardin in New York City;and Cristobal Castillo and Natalia Patti of Carmen Gourmet in Barcelona.

In Spanish, Paperback. Color photographs throughout.



Published: 2020

Shopping Cart